By Mayo Clinic Staff
Essential olive oil used in host to other fats can decrease your risk of cardiovascular disease by cutting your blood cholesterol rate.
To create this plant based, omit cheese.
Amount of servings
- High Fiber
- Healthy carb
- 2 teaspoons extra-virgin essential olive oil, divided
- 6 asparagus spears
- 4 ounces dried whole-grain vermicelli
- 1 medium tomato, chopped
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh basil
- 4 tablespoons freshly grated Parmesan, divided
- 1/8 teaspoon ground black pepper, or even to taste
Add 1 teaspoon of the essential olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and invite to cool. Cut into 1-inch pieces.
Fill a big pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente), 10 to 12 minutes, or based on the package directions. Drain the pasta thoroughly.
Put the pasta right into a large bowl. Drizzle the rest of the 1 teaspoon essential olive oil on the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan. Toss to combine evenly.
Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan and black pepper, as desired. Serve immediately.
Nutritional analysis per portion
Meal: About 1 cup pasta with vegetables
- Total carbohydrate 48 g
- Soluble fiber 8 g
- Sodium 160 mg
- Saturated fat 2 g
- Total fat 9 g
- Trans fat 0 g
- Cholesterol 9 mg
- Protein 13 g
- Monounsaturated fat 4 g
- Calories 325
- Total sugars 3 g
- Added sugars 0 g
- Fats 2
- Nonstarchy vegetables 1
- Starches 3
Aug. 02, 2022